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Greek Yogurt Pancakes
Breakfast American

Greek Yogurt Pancakes

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk yogurt in a medium bowl until smooth and creamy. Add egg and whisk to combine.
  2. 2 Combine flour and baking soda in a small bowl; add to yogurt mixture and whisk until batter is smooth.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By mdaus

Crunchy Pineapple Smoothie
Breakfast American

Crunchy Pineapple Smoothie

3.5

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place boiling water in a bowl and add green tea; allow to steep for 5 minutes.
  2. 2 Blend orange, pineapple, and kiwi fruit together in a blender. Remove tea bag from tea and add tea to orange mixture; blend. Add yogurt and blend until smooth.

By Alexandria Sanders

Healthy Blueberry Breakfast Smoothie
Breakfast American

Healthy Blueberry Breakfast Smoothie

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend blueberries, yogurt, orange juice, sugar, vanilla extract, and cinnamon together in a blender on low speed for 30 seconds; increase speed to high and blend until smooth, about 2 minutes. Add ice and blend on high until smooth, about 1 minute more.

By Lisa Marie

Make-Ahead Frozen Yogurt Parfaits
Breakfast American

Make-Ahead Frozen Yogurt Parfaits

5.0

Prep
15 min
Cook
Total
555 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
  3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
  4. 4 To Build Parfaits:
  5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
  6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
  7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
  8. 8 Freeze until frozen solid, about 8 hours, or overnight.
  9. 9 Serve and enjoy!

By John Mitzewich

Sheet Pan Breakfast Bake
Breakfast American

Sheet Pan Breakfast Bake

2.0

Prep
10 min
Cook
Total
47 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a sheet pan with nonstick cooking spray.
  2. 2 Mix Greek yogurt, flour, and carne asada seasoning together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for about 5 minutes until smooth. Continue adding flour as needed if the dough is too sticky.
  3. 3 Knead dough for about 5 minutes until smooth.
  4. 4 Shape dough to fit into sheet pan.
  5. 5 Bake dough in the preheated oven for 12 minutes.
  6. 6 Meanwhile, stir together eggs, cheese, hash browns, and salsa in a bowl.
  7. 7 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Remove bacon to a drip line tray. Let cool before roughly chopped bacon.
  8. 8 Pour egg mixture over dough. Sprinkle bacon over the top.
  9. 9 Cook until eggs are set, about 25 minutes.
  10. 10 Remove from oven and top with chopped green onions. Allow to cool slightly before serving.

By thedailygourmet

Greek Yogurt Oatmeal
Breakfast American

Greek Yogurt Oatmeal

4.3

Prep
5 min
Cook
2 min
Total
10 min

Instructions

  1. 1 Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.
  2. 2 Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.

By TableTennis

Coffee Cake Breakfast Milkshake
Breakfast American

Coffee Cake Breakfast Milkshake

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almond milk, cold brew, yogurt, oats, banana, brown sugar, vanilla, cinnamon, salt, and ice cubes in a blender. Blend until smooth, about 30 seconds. Pour into a glass and garnish with ground cinnamon, if desired.

By Grace Elkus

Egg White Breakfast Casserole
Breakfast American

Egg White Breakfast Casserole

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with nonstick cooking spray.
  2. 2 Whisk egg whites, yogurt, salt, and pepper together in a bowl. Pour into the prepared dish.
  3. 3 Bake in the preheated oven until starting to set, about 10 minutes.
  4. 4 Meanwhile, saute mushrooms and onion in a pan until softened, 5 to 10 minutes.
  5. 5 Spread mushroom mixture, sausage crumbles, and tomato over the parbaked egg layer. Cover with Cheddar cheese.
  6. 6 Continue baking until eggs are set and cheese is melted, 10 to 15 minutes.

By Stephanie Patterson

Egg White Bites
Breakfast American

Egg White Bites

4.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup muffin tin with cooking spray.
  2. 2 Whisk egg whites, yogurt, salt, black pepper, garlic powder, onion powder, oregano, and cayenne together in a bowl until smooth and no lumps remain. Mix in red bell pepper, spinach, and Cheddar. Divide between the 12 muffin cups, filling each until almost full.
  3. 3 Bake in the preheated oven until egg bites puff up substantially and begin to brown, 20 to 25 minutes. Allow to cool for 5 minutes; bites will deflate as they cool. Run a knife around the edges and bottoms to loosen and remove from the cups. Allow to cool to room temperature.

By Kim

Chocolate Protein Muffins
Breakfast American

Chocolate Protein Muffins

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 9 muffin wells with cupcake liners or coat with nonstick spray.
  2. 2 Whisk together powder drink mix, flour, baking soda, baking powder, and salt in a medium bowl until well combined.
  3. 3 Whisk together applesauce, yogurt, sugar, egg, and vanilla in a large bowl. Add flour mixture; mix until just combined. Fold in chocolate chips. Portion batter evenly into the prepared muffin wells.
  4. 4 Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the center of muffins spring back when lightly pressed, 10 to 12 more minutes.

By Qhhunters

Carrot Cake Greek Yogurt Pancakes
Breakfast American

Carrot Cake Greek Yogurt Pancakes

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
  2. 2 Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By kornon

Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries
Breakfast American

Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries

3.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray or line with paper liners.
  2. 2 Whisk 2 cups flour, oats, baking soda, baking powder, and salt together in a medium bowl.
  3. 3 Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together in a large bowl.
  4. 4 Toss blueberries with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins.
  5. 5 Fold flour mixture into the Greek yogurt mixture. Fold in blueberries. Spoon batter into the prepared muffin tin, filling each cup 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By Chef V

Healthy, Kid-Friendly Banana Bread
Breakfast American

Healthy, Kid-Friendly Banana Bread

3.5

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat an 11x7-inch baking dish with cooking spray.
  2. 2 Sift together flour, baking soda, and salt in a medium bowl.
  3. 3 Whisk together applesauce and maple syrup in a large bowl. Add eggs and whisk until well blended. Add bananas, yogurt, and milk; mix until combined but still lumpy. Whisk in vanilla and 1/2 teaspoon cinnamon. Fold flour mixture slowly into banana mixture with a large wooden spoon until fully combined. Pour batter into the prepared baking dish and sprinkle with brown sugar and cinnamon.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Cool for 10 minutes on a wire rack. Slice and serve.

By S F

Cottage Cheese Frittata with Cucumber and Radish Dip
Breakfast American

Cottage Cheese Frittata with Cucumber and Radish Dip

4.0

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
  3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
  4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
  5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
  6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
  7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Healthy Protein Morning Glory Muffins
Breakfast American

Healthy Protein Morning Glory Muffins

2.7

Prep
45 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  2. 2 Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  4. 4 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  5. 5 Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  6. 6 Spoon a heaping 1/3 cup batter into each muffin cup.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

By FBULGAR

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Overnight Oats with Strawberries and Greek Yogurt
Breakfast

Overnight Oats with Strawberries and Greek Yogurt

4.3

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together oats, almond milk, and Greek yogurt in a bowl. Mix in strawberries, honey, and chia seeds until well combined. Spoon mixture into 3 glass jars with lids.
  2. 2 Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

By World of Chia DM

Pie for Breakfast Shake
Breakfast

Pie for Breakfast Shake

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.

By wisweetp